NOTE:
You can also use the bones and broth to make homemade chicken stock
that is yummy and so much healthier than what you can buy in the store.

* Take the carcass after you have removed the meat, put
it back in the crock pot. Add celery, carrots, garlic, salt if needed,
and a tbsp. or two of apple cider vinegar (this will draw the calcium
and minerals out of the bones and make it that much healthier for you).
We prefer Bragg’s Apple Cider vinegar. Fill with water and cook in
Crock Pot on low for at least 8-10 hours, but I cook ours for 24 hours.
Strain well and keep in fridge for a week or two to use for cooking.
Freeze it in ice cubes if you don’t think you’ll use it all before it
goes bad. Then add to recipes as you need it.

In
a large saucepan over medium heat, melt ghee or coconut oil, and add
onions & garlic, sauté until brown. You may also add coconut flour
here for thickening. Then throw it all in a pot with a little chicken
stock or water, cover, & let it simmer until done—about 30 min! Easy
peasy!